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Ingredients
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Mini Cheesecakes
Chocolate Truffles
Fruit Tartlets
Brownie Bites
Method
Mini Cheesecakes
- 1
- 2
Make the Filling
In a mixing bowl, beat cream cheese and granulated sugar until smooth. Add vanilla extract and eggs, one at a time, mixing well after each addition.
- 3
Bake
Pour the cream cheese filling over the prepared crusts and bake for 20-25 minutes or until the filling is set. Allow to cool, then refrigerate for at least 2 hours.
- 4
Top and Serve
Once chilled, top each cheesecake with fresh fruit before serving.
Chocolate Truffles
- 5
Heat the Cream
In a small saucepan, heat the heavy cream over medium heat until just simmering. Do not boil.
- 6
Melt the Chocolate
Place chopped chocolate in a bowl and pour the hot cream over it. Let sit for 5 minutes, then stir until smooth.
- 7
Chill the Mixture
Add vanilla extract and a pinch of sea salt to the chocolate mixture. Cover and refrigerate for about 2 hours or until firm.
- 8
Form the Truffles
Scoop out small amounts of the firm chocolate mixture and roll into balls. Roll each truffle in cocoa powder to coat.
Fruit Tartlets
- 9
- 10
Make the Filling
Fill each tart shell with pastry cream and smooth the surface.
- 11
Add Fruits
Top the pastry cream with assorted fresh fruits, arranging them beautifully.
- 12
Glaze
Brush apricot glaze over the fruits to give them a glossy finish.
Brownie Bites
- 13
Melt Butter
Preheat the oven to 350°F (175°C). In a saucepan, melt the unsalted butter over low heat.
- 14
Mix Ingredients
Remove from heat and stir in granulated sugar, followed by eggs one at a time, and vanilla extract. Mix until well combined.
- 15
Add Dry Ingredients
Sift in flour, cocoa powder, and salt, then fold in chocolate chips until just combined.
- 16
Bake
Pour the batter into a greased brownie pan and bake for 20-25 minutes, or until a toothpick comes out clean. Let cool before cutting into bite-sized pieces.
